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National Farm Survey Report 2005

The National Farm Survey is designed to collect and analyse information relating to farming activities as its primary objective. Information and data relating to other activities by the household are considered secondary and as such where this information is presented it should be interpreted with caution. For 2005 there are 1177 farms included in the analysis, representing 111,115 farms nationally.

01 September 2006
Type
Report
105 Pages
4,420KB
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Production of Ice Cream

Ice cream is a frozen dairy desert, manufactured by freezing and aerating a pasteurised mixture of ingredients including milk products, sugars, emulsifiers, stabilisers, flavouring compounds and water. Since the turn of the century and the development of the ice cream cone, the growth in consumption has been phenomenal with over 12bn. litres of ice cream consumed world-wide each year. Composition of ice cream varies from product to product with an average composition of 12% milk fat, 11% non fat milk solids, 15% sugar and 0.3% stabiliser/emulsifier.

01 June 2006
Type
Factsheet
2 Pages
72KB
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Organic Cattle / Sheep Production

Organic produce is one of the few expanding markets in the food and farming sector. This expansion is consumer driven. The greatest demand is for fruit and vegetables but this follows through to a much wider range of products, i.e., dairy products, meat, processed foods etc. Market surveys in Europe and all over the world show a huge scope for expansion in organic produce.

01 June 2006
Type
Factsheet
2 Pages
76KB
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Production of Yoghurt

Yoghurt is a fermented milk, which has its origins in Eastern Europe, but is now consumed throughout the world. The French called it 'la lait de la vie eternelle' - the milk of eternity as it was believed to have therapeutic powers and gave long life to those who consumed it.

01 June 2006
Type
Factsheet
2 Pages
108KB
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Chocolate Manufacture

The world wide demand for chocolate confectionery is increasing, with the EU being the world’s largest confectionery producer. Estimated total EU consumption of all chocolate confectionery was in excess of 2m tonnes with a retail value of €19bn (£15bn). In Ireland we produce more than 35,000 tonnes of chocolate products annually which is an increase of almost 20% over the last decade. Ireland lies 5th behind the Swiss in the consumption of chocolate spending nearly 60 ECUs per capita.

01 June 2006
Type
Factsheet
2 Pages
81KB
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Production of Farmhouse Cheese

The production of quality Irish farmhouse cheese has expanded over the last number of years to the extent that we now have over thirty members of Cais, the umbrella group for Irish farmhouse cheese producers. As a country we import over 18,000 tonnes of cheese per annum much of which is in the specialist sector and yet our farmhouse production accounts for only 1,000 tonnes. There would seem to be considerable room for expansion should we be able to substitute native cheeses for some of our imports. Consumption of cheese in Ireland has increased by more than 40% in the last decade to a per capita figure of slightly less than 6 kgs. Yet this is only 30% of that consumed in Germany and France.

01 June 2006
Type
Factsheet
2 Pages
70KB
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Production of Lactic Farmhouse Butter

There are two distinct types of butter, sweet cream butter, which makes up the majority of the butter produced today and lactic or ripened butter made from bacteriologically soured cream. Butter can also be classified according to salt content: unsalted, salted or extra salted.

01 June 2006
Type
Factsheet
2 Pages
72KB